2 cups prepared Woodsman’s Rice Blend
1 tsp Kahuna Garlic Salt Spice Blend (just unscrew the top from grinder and measure out)
2 cups loosely packed, stemmed and chopped kale
1 cup grape tomatoes, halved
¼ cup Organic Extra Virgin Olive Oil
2 TBS fresh lemon juice
½ cup crumbled cheese, such as feta, goat, or even a mild blue
Serves about 4
Chef Donna says…
This salad is terrific just warm and freshly made. It’s also perfect when made with Garden Harvest Orzo Blend, Himalayan Red Rice or Incan Quinoa Blend. I like to add a pinch of my own Chef Donna’s Adoro to the rice as its cooking; it really makes all the other flavors in the final dish so much brighter.
If you make the salad warm, the kale gently wilts and the spices in the salt blend begin to bloom. Toss in the cheese and as it begins to melt, it lightly coats and seasons the dish. If you prefer a chilled salad, make the rice in advance. While still warm toss in the Kahuna Garlic Salt Spice Blend. Chop the kale fine, and combine the olive oil and the lemon juice before adding. When ready to serve just mix all the ingredients together.